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Pavlova with Raspberry Nectar

RASPBERRY PAVLOVA

We offer you a recipe, both light and delicious, for Pavlova with red fruits, enhanced with a Mecker Raspberry Nectar curd.

Pavlova au Nectar de Framboise Mecker Alain Milliat
A refreshing touch of color to punctuate your Easter lunch and amaze your loved ones!

Pavlova au Nectar de Framboise Mecker Alain Milliat
Pavlova Nectar Framboise Mecker Alain Milliat

Recipes 

Pavlova Nectar Framboise Mecker Alain Milliat

Raspberry Curd


Refer to the orange curd recipe, replacing the Orange Juice with Mecker Raspberry Nectar .
 


Meringue

Pavlova Nectar Framboise Mecker Alain Milliat
80g egg whites (about 3 egg whites)
80g icing sugar / 80g caster sugar
1/2 tsp lemon juice
1/2 tsp cornstarch
Pavlova Nectar Framboise Alain Milliat
  1. Make the meringue by first beating the whites then gradually adding the sugar, then the rest of the ingredients.

Pavlova Nectar Framboise Mecker Alain Milliat

  1. Pipe the meringue using a nozzle onto a sheet of baking paper, then bake for 1 hour 30 minutes at 90 degrees.

Fruit nectar pearls

Pavlova Framboise Mecker Alain Milliat
1 L of neutral oil (e.g. sunflower oil)
½ tsp. teaspoon Agar-agar powder
125 ml Raspberry Nectar Mecker Alain Milliat
A soft bottle

 

The day before
Pour the vegetable oil into a pot. Place it in the refrigerator. The oil must be very cold to ensure the success of the recipe.

 

When making the beads
Pavlova Framboise Mecker Alain Milliat
In a small saucepan, off the heat, whisk the agar-agar and fruit juice until the agar-agar is dissolved.
Bring to a boil and immediately remove from heat. Let sit for a few minutes so the liquid is still hot, but not boiling. Pour into the squeeze bottle.
Take the oil out of the fridge. Drop drops of hot juice into the oil by lightly squeezing the bottle. The drops will form jelly beads on contact with the cold oil.
Place a sieve over a large bowl and filter the oil to collect the pearls of juice. Save the oil for use in cooking.
Pavlova Framboise Mecker Alain Milliat

    You will get about a cup of juice pearls. They will keep for 2 weeks in the refrigerator.

    The pearls leave no residue in the oil. You can therefore reuse it without problem for cooking or in recipes. No waste!

     

    Whipped cream  

    Pavlova Nectar Framboise Alain Milliat

    200g of whole liquid cream
    80g mascarpone

    Whip the cream with the mascarpone in a very cold bowl. 
    Pavlova Nectar Framboise Alain Milliat

    Dress your pavlova as you wish.

    Good tasting !

    Pavlova Nectar Framboise Alain Milliat
    Pavlova Nectar Framboise Alain Milliat

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